Soulful German Farmhouse Rye - Take 2

I've taken a bit of a break from ryes in the past couple of weeks, baking Honey Lemon Whole Wheat from Clayton's Complete Book of Breads and the Pain au Levain with Whole Wheat from the King Arthur Flour Whole Grain Baking book. This weekend, though, I went back to rye again, baking the Soulful German Farmhouse Rye from Daniel Leader's Local Breads.

The most obvious difference this time is that I proofed the boules smooth side up and then baked them with the seam side up, allowing the natural weaknesses in the dough to be the expansion points. I like the effect, particularly since the darkness of the crumb contrasts with the lighter-color flour on the crust. Not so evident, but still different this time is that I did not add any of the instant yeast called for in the formula (I had all day at the house anyway), nor did I "dust" the banneton with rye flakes. That did nothing for my enjoyment or for the bread, so I just used a light dusting of rye flour on top of the rice flour already embedded in the fabric.

If I remember the next time that I make this bread, I'll double the quantities but still shape it into just two boules. That might give a bit more height to the loaves, which would make them more serviceable for sandwiches. Despite the diminutive size of the loaves, this is a delicious bread and well worth the making.